White Chocolate Raspberry Cheesecake
A sinfully delicious dessert the whole family will love.
Equipment
- 10" X 3" Springform Pan
- Reynolds Kitchens Oven Bag - Turkey Size
- Food processor or large mixer
- Large Roasting Pan for Water Bath
- Measuring Cups
- large saucepan
- metal bowl with lip for a double boiler
- Wooden Spoon
- rubber spatula
Ingredients
- 4 eggs
- 3 pkgs Cream Cheese 8 oz.
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 11 oz white chocolate chips
- 1 tsp lemon juice
- 1 tbsp vanilla extract
- 1.5 cups sour cream
- 2 cups fresh raspberries
Instructions
- Set out all equipment and ingredients to be sure you have everything needed. This is always a good idea to prevent a bad surprise during the cooking process. Preheat oven to 400 degrees.
- For best results, use a hot water bath to cook the cheesecake. I use a large roasting pan, a springform pan and Reynolds turkey bags to keep water out of the cheesecake. I have found this to be the best process to keep the cheesecake from cracking. Add 3-4 inches of water to the roasting pan and place it in the oven while the oven is pre-heating. You can add more water after placing the cheesecake into the bath if necessary.
- In a food processor, pulse the Oreo cookies into crumbs. Add 2 tablespoons melted butter and mix until incorporated.
- Press crumbs into a springform pan evenly as shown. Place pan in the freezer while preparing the filling.
- Add cream cheese, sugar, salt, vanilla, and lemon juice to a food processor fitted with a metal blade and mix until blended. Scrape sides of the bowl with a rubber spatula.
- When well mixed as shown, add eggs one at a time, and mix just until incorporated. Do not overmix.
- This is how the filling should look after the addition of the 4 eggs.
- Set up a double boiler. I use a large saucepan with 2 inches of water. and a metal bowl with a lip that fits the saucepan. See picture.
- Place the metal bowl into the saucepan, add the chocolate chips, and stir constantly. Use low heat to slowly heat the water.
- When the chocolate is completely melted, stir in the sour cream (I do this to cool the chocolate and add the mixture to the filling. Add the raspberries and mix until incorporated. It is important to not over mix!
- The final filling should look like the picture.
- Pour the filling into the springform pan containing the cooled crust. Carefully place the pan into a Reynolds turkey bag as shown. Open preheated oven and place wrapped pan into the water bath. Be sure the bag is folded up so water can not get into it. Be very careful not to burn yourself during this step. The oven, water bath, and pan will be VERY hot. Cook at 400 degrees for 10 minutes. After 10 minutes, turn the oven down to 350 degrees and cook for another 55 minutes. The cheesecake should jiggle just a little when moving.
- Carefully remove the cheesecake from the water bath and turkey bag. Turn oven off and let the water cool before removing it to prevent and accidental burn. The cheesecake will look like the picture. Let the cheesecake cool on the counter for about an hour. Place plastic wrap over the cheesecake and refrigerate overnight.
